Recipe: Graham Crackers

These crackers were so easy to make that I can’t believe I’d never made them before. The recipe calls for several fridge trips for these but I actually only let the dough sit initially in the fridge once for about an hour and they seemed fine (and less sticky than described). Definitely a make again recipe!

Graham Cracker
  1. 2 1/2 cups AP flour
  2. 1 cup dark brown sugar
  3. 1 teaspoon baking soda
  4. 3/4 teaspoon salt
  5. 7 tablespoons unsalted butter, cut into 1-inch cubes
  6. 1/3 cup honey
  7. 5 tablespoons milk
  8. 2 tablespoons pure vanilla extract
  1. Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment.
  2. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.
  3. Add the honey, milk, and vanilla extract to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together.
  4. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight.
  5. Roll out the dough into a long rectangle about 1/8 inch thick. The dough may be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut in to crackers.
  6. Place the crackers on one or two parchment-lined baking sheets and sprinkle with sugar and cinnamon.
  7. Repeat until all dough has been rolled out then preheat the oven to 350°F, decorate the crackers if desired and bake for 15-18 minutes, until browned and slightly firm to the touch.
Mab Made Food

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